Idly

Ingre:
1 Cup Ulundhu (white urad dal)
1 Cup Rava (semolina)
2 tbl spoon of Aval -(optional)
(this is mashed dried rice flakes)
1 tsp grinded Ginger
salt to taste
water as required

Method:

*Soak Urad dal in water for 4-5hrs.
*Meanwhile, steam the semolina placing on a clean clothe bag, kitchen towel or clothe, in a steamer for 3/4 of an hour. (occasionaly giving it a stir)
*after the urad is completely soaked grind it in a processer/grinder in almost smooth but with a few coarse here and there. Add a few spoons of water.
*add the steamed semolina, salt to tast and water (if required) and make a THICK mixture.
(DONT pour too much of water to the effect of pan cake mixure as this will not set the idly)
*Leave it to ferment a day or over night
*when your ready to cook the idly add the finely grinded ginger to the mix
*spread the idly moulds with oil- using a clothe soaked in oil
*Spoon it on to the idly container and steam for 15-20 minutes. (time will depend on the size of the container)
Served best hot with green chilli sambol and sambar.
(let me know how it came out)